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Cauliflower Fried In Parmesan Cheese Batter

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The batter is a very basic batter other than the fact that it uses shredded Parmesan cheese as one of it's ingredients. This cheese adds a nuttiness to the end product, and it is far superior to other cheeses for this method. Why? It doesn't get rubbery or runny during the frying process. The dish is so good we don't dip it in anything, although a tangy horseradish sauce or Italian dip could compliment it well if you absolutely want that contrast of dip to crispiness.
Ingredients
  Cauliflower head 1
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Egg 1
  Lukewarm water 1⁄2 Cup (8 tbs)
  Kosher salt To Taste
  Vegetable oil 2 Cup (32 tbs)
Directions

A bag of the frozen cauliflower flowerets will work fine. Just cook them as directed.
DO NOT overcook the cauliflower in the first stage. Otherwise, it turns to mush.
Don't crowd the cauliflower while frying them.
IMPORTANT! Drain the oil away from the cauliflower when it is done frying. Watch the video to see what I mean.
You can add other flavorings to the batter. We added Fuzzy's Kicker in a second batch we made.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Vegetable
Servings: 
4

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